These baked apple fritters combine diced fresh apples with cinnamon and a simple spooned batter. Baking gives them a soft center and lightly golden outside, with no deep frying. Serve them warm with an optional dusting of powdered sugar.
Recipe at a Glance
- Servings: 6
- Oven: 350°F (175°C)
- Baking time: 15–20 minutes
- Rest: 5 minutes on the pan before transferring to a rack
Ingredients for Baked Apple Fritters
- 2 large apples, peeled, cored, and diced
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup milk
- 2 eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: Powdered sugar for dusting
How to Make Baked Apple Fritters
- Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
- In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract.
- Fold the wet ingredients into the dry ingredients until just combined—aim for a few lumps.
- Stir in the diced apples until evenly distributed in the batter.
- Spoon 1/4 cup portions of the batter onto the baking sheet, spaced apart.
- Bake for 15-20 minutes, or until golden brown and the center is set.
- Allow the fritters to cool on the pan for 5 minutes before transferring to a wire rack.
- If desired, dust with powdered sugar before serving.
Tips for Soft, Evenly Baked Fritters
- Dice the apples evenly: Small pieces distribute through the batter and soften more evenly than large chunks.
- Mix gently: Stop once the flour is incorporated. A few small lumps are fine; overmixing can make the fritters dense.
- Leave room to spread: Use the listed ¼-cup portions and space them apart. Bake in batches if your baking sheet is crowded.
- Check the centers: Look for a set center as well as a golden surface. The exact baking time depends on portion thickness and your oven.
Serving Ideas
Serve warm with coffee or cider. For a dessert plate, add whipped cream or vanilla ice cream; plain Greek yogurt is another option. Dust with powdered sugar just before serving, if desired.
Storage and Reheating
Let leftovers cool completely, then cover and refrigerate. Warm gently before serving and add powdered sugar afterward. The fritters are best on the day they are baked; stored apples release moisture and soften the surface.
Frequently Asked Questions
Are baked apple fritters as crisp as fried fritters?
No. This spooned batter produces soft, cake-like fritters with a lightly golden surface. Deep-fried fritters develop a different, crisper exterior.
Do I need to peel the apples?
The recipe calls for peeled, cored apples. Peeling gives a softer, more even texture; cut the apples into small, similar pieces before folding them in.
Why are my fritters dense?
Overmixing after adding flour, large apple pieces or oversized portions can affect the texture. Fold just until combined and measure the batter in ¼-cup portions.
Can I skip the powdered sugar?
Yes. It is an optional finish, and the batter already contains granulated and brown sugar.